Blueberry Muffin Bread Recipe

This Blueberry Muffin Bread is just the yummiest bread for breakfast or really any time of the day. I used frozen blueberries I had picked myself and froze last year – they were still very fresh tasting. This bread is even better with freshly picked berries, so if you can do that go for it!

Directions

Add blueberries and mix by hand gently with a spatula being careful not to crush the berries.

Pour batter into your loaf pan and bake for 60-75 minutes or until a cake tester comes out clean.

Allow to cool in pan for 10 minutes before removing to finish cooling.

Great Tip: Reserve a small handful Blueberries for after the batter is poured into the loaf pan. Gently press them into the top to make the loaf look prettier. Trust me.

Note: If the inside of your muffin bread is not cooked through that is usually a good sign that you need to keep it in the oven longer. If it is browned on the outside and still uncooked inside, simply cover with foil and return to the oven until a cake tester inserted into the top of the muffin bread comes out clean.

4.67 from 12 votes

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Blueberry Muffin Bread

Prep Time

5mins

Cook Time

1hr10mins

Total Time

1hr15mins

Delicious Blueberry bread perfect for breakfast (or anytime!)

Ingredients

1cupwhite sugar

1/2CupSalted Butter

2eggs

1TbspVanilla Extract

1CupMilk

2CupsAll purpose Flour

2tspBaking Powder

2CupsBlueberries

Instructions

Preheat your oven to 350 degrees.

Grease a 9 inch loaf pan.

Cream together the butter and sugar.

Add the eggs, vanilla and milk beating well.

Add the dry ingredients and beat until well combined

Add blueberries and mix by hand gently with a spatula being careful not to crush the berries.

Pour batter into your loaf pan and bake for 60-75 minutes or until a cake tester comes out clean.

Allow to cool in pan for 10 minutes before removing to finish cooling.

Recipe Notes

Great Tip: Reserve a small handful Blueberries for after the batter is poured into the loaf pan. Gently press them into the top to make the loaf look prettier. Trust me.

Hi! I’m not sure what happened?! The outside of my blueberry bread is a nice golden brown, but the inside is mushy (not cooked). Also, some of the butter rose to the top and was bubbling. I cooked it for the recommended time:( Any suggestions? Thanks!

So a few things can cause the ingredients to separate like that … not creaming the butter and sugar together well enough before adding the eggs, and again if the butter sugar and eggs are not beaten together enough. It’s also a possibility that the the oven temperature was not hot enough which would also account for the bread not being cooked through.

Yes, beating the batter for the recommended time and making sure your oven temperature is hot enough. Oven temperature is a suggestion in baking recipes. If you know from other recipes that 350 is not hot enough, bake it at 375 instead.

I’m planning on making this tomorrow with some fresh blueberries I got from the farmers market. I’m wondering if the problems with the inside not being completely done could be with the kind of butter used? Real butter vs spread sticks?

Just made this tonight. Had really good blueberries from he farm. It started to “lava out” of the 9″ loaf pan, so put foil under it. Saw the note about foil on top if browning before done inside. Had that too. Hung in there and it cooked in 80 min. and it is AWESOME! Hang in there with it. Worth it! My dear hubby will clean oven in the morning. Great recipe! Thanks!

Try cooking it 90 minutes. I cooked it to 60 and it was not done then checked to at 75 minutes and it needed about 10 more minutes. To check it you have to insert a clean knife. If the knife comes out with batter on it is not done. Keep checking with clean knife until it comes out clean ( no batter )

Great tip for topping the bread with blueberries! I also freeze mine so I can enjoy blueberries throughout the year. I found that the frozen blueberries can be mixed into the batter with no problems, and that way, I don’t have to worry about crushing the blueberries when I mix the batter.

Looks great. I’ll make it as per the recipe the first time, to get a baseline, but I can already think of adjustments I’d like to try. I always use whole wheat flour instead of white flour in my baking, because it’s healthier and just as delicious. I’d probably try adding a bit of lemon juice and salt too, just to enhance the opposing flavours.

thanks for the recipe trying it tonight. My significant other has picked 10 gallons of blueberries and is still picking( think she is addicted to picking berries) LOL this would be a nice way to use them this winter. instead of just jam. If you have anymore blueberry recipes I hope you share : )

This looks so good . I usually buy blueberries when they are buy one get one free. But eat on container full just the way they are. The others I use for muffins. Mmm…..best around . thanks for your recipe

This recipe looks delicious and so easy & quick! I will have to try this and remember to put a few on top…I trust you 🙂 I have a family blueberry muffin recipe but this looks far more delish than what I usually bake!

This is so fun and practical at the same time! Thank you so much for sharing 🙂 I like that it is simple and so almost like a canvas….Since I had the time today I completely substituted the sugar out and replaced it with applesauce and vanilla whey protein powder…And I am so excited to see how it turns out. I have about 5 mins. left till I can pull it out. I am going to glaze it with a mixture of coconut oil, key lime juice & water and then sprinkle with toasted shredded coconut 🙂

I have a freezer full of blueberries right now so I’m always looking for new ways to use them. Your Blueberry Muffin Loaf looks amazing and delicious! And what a great idea to use it for French Toast! You are very creative!

I never leave comments for recipes I try because I usually tweak them.
We took our 7 yr old nephew blueberry pickin’ came home w/17.5 lbs
& froze them. Found your recipe & decided to make it for a friend who
is ill. Only change was a full cup of blueberries for the top, I trusted you!
It’s in the oven now & I’m afraid our sick friend will have to wait for the
NEXT loaf. They say what you don’t know, won’t hurt you

I left the last comment, it was FANTASTIC!!! 4 days later I’ve got another loaf in the oven by special request from my husband, HE LOVES IT!!!!! Your directions are so simple, easy & straight forward.
Thanks for the extra added pounds I’ve gained
This is a KEEPER!!!

i just made this but used frozen blue berries an i g uess i did something wrong when i added them into the batter because even though they were frozen i still got more blue streaked batter arghhhhhhhhhh , what should i have done differently with the frozen berries besides maybe rinsing them before i added them to the batter a folded them in with a giant spoon and still turned my batter purple

If you are using frozen you need to add the blueberries pretty much last minute before pouring the batter into the pan and into the oven. Leaving them in the batter too long or allowing them to thaw even a bit will cause the streaking. Be sure to only gently fold them in. I would not rinse them if they were rinsed before they were frozen.

Hi, I made this today and it was so totally easy! But after letting it cool for 10 minutes when I loosened sides and took out of pan it fell apart. I used buttermilk instead of regular milk and added a dash of vanilla, could that be the reason? It was still very delicious!

I just made this today and just now removed it from loaf pan, but I always wait 45 to 50 minutes to ensure that it has cooled down and will run a knife along the sides before removing. When I used to try to remove cake out of a pan after 10 minutes it would break. I also used buttermilk and vanilla. Mine did not fall apart, but I greased the loaf pan and I also dusted it with flour. I noticed the recipe did not say flour the pan, but I have cooked for almost 49 years and have a habit of greasing the baking pans and dusting them with flour.
I must say this recipe is easier than pouring individual batter into muffin pans. Unless specifically asked to make muffins, I am done with muffins and prefer the loaf cake way. 🙂

Just made blueberry bread; but a layer of blueberries and bread stayed glued to the pan bottom !!! (it was greased with butter too)!!! I think 2 cups of blueberries was a little too much, BUT IT WAS DELICIOUS!! I’m also gonna flour the berries next time. (which will be extremely soon!) has anyone experienced what happened to me?
Jim

Thank you for replying; and yes, I actually let the bread sit in the pan, on a rack for 20 mins..But I’m going to do this again……very soon! (and as I said previously, it was DELICIOUS and nobody cared what happened to it; it was gone in ONE day!

I promise I’ll stop being a posting pest…..just had to send this FYI……..used 1 1/2 cup FROZEN blueberries..did NOT dust them….sprayed lots of Pam on the bottom, and only had about 20% of the bread stick to the bottom!! Ha ha ha…. (pan is only 3 years old too). I’ll keep making it b/c …..it’s so very Good! And I’ll get to a place where ALL OF IT comes out of the pan! (I know they’ll start to devour this tonight, and I’m gonna grab at least a BIG slice to go with tomorrow’s coffee!!)
Thanks again, Jim

The batter was one-dimensional. It definitely needed vanilla and spice, maybe some cinnamon? Even with coating the blueberries in flour (not called for in the recipe) they still fell to the bottom of the loaf. I greased the pan well but it would have benefited from using parchment paper on the bottom. Took the entire 90 min to bake. Bottom line, I would not make this again.

Sorry about your experience but it sounds like you might have done something wrong. I’ve never had my berries fall to the bottom and I’ve never had to coat them in flour as the batter is thick enough to hold them in place. I’ve also never had to bake it for 90 minutes and I make this loaf fairly often.

Followed directions exactly and all blueberries sunk to a gelatinous blob at the bottom, including the handful I scattered on the top. Batter must have been way to thin. Either my measuring cups or the recipe is off.

Hi! I have this loaf in the oven right now…I used the exact ingredients and made it the way the directions say to…its a half hour into baking but it looks like the loaf is going to flow out of the loaf pan or looks like it rising way too much…any ideas what I did wrong? Or is it supposed to look like that?
Thanks!

A few things could cause the pan to overflow: your loaf pan might not be 9 inches, accidentally measuring out too much baking powder, not baking in the centre of the oven (which I now realise I didn’t specify in the directions, I just take it for granted that people know to do that – oops!)… Your oven temperature could be too low too. Oven temperature can vary from oven to oven and if the temperature is too low the batter could overflow.

Thanks for the reply. Well my loaf pan is 9 in. I made sure to measure the baking powder perfectly. I always do. I definitely had the loaf placed in the centre of the oven and was baking at 350. It took like 20-30 extra minutes to bake. And I still find it tastes floury and doughy. It’s also super heavy-like a small brick. I don’t get it. I made sure to measure everything carefully. When you pour the batter into the pan- how high does your batter usually end up? Like near the top or half way?

I want to say 3/4 full to nearly full but I will make this over again today to be sure. (My family will not mind! lol) It does sound like your oven temperature is lower than mine, you might need to increase to 375 instead of 350. My new oven is so much hotter than my old oven, I actually have to decrease the temp a bit when making this recipe now or it gets too browned.

I always laugh at comments where the person substitutes ingredients so much that it’s a different recipe and then rates it. I did this with your recipe but just with the fruit. I’m trying to use up raspberries before the neighbour’s raspberries start bearing fruit again. Thought I might as well try your recipe since there is just so much raspberry jam one can use. Oh my gosh it was so good! The rest of the recipe I did as you said and it turned out perfectly. Not sure how readily available Vanilla Bean Paste but if you use equal amount for the vanilla extract it is so much tastier in any baked good. I trace the pan on a piece of parchment paper and leave enough to wrap over the ends of the pan. Let cool a bit when it comes out of the oven and use a knife to loosen the two long edges. Then it can be lifted right out and put on a cooling rack. I roll the paper underneath towards me to get it off. No crumbly bits left in the pan at all. The second loaf is in the oven as I type. I am hoping I will dig out a bag of blueberries out of the freezer to test out your recipe exactly as written and include it in the afternoon treats for Easter Sunday. Thanks for sharing.

I found this recipe today and couldn’t resist!! It’s in the oven now ;o) However, I didn’t have blueberries and I was too lazy to go to the store, so I followed the directions and substituted chocolate chips. I’ll let you know how it turns out. I’m sure it’s going to be FABULOUS!!! Thank you

No idea, my batter is usually thick enough that the berries don’t sink during baking. (I make with the fresh berries when available and frozen the rest of the year.) You can try coating in flour, that is supposed to prevent sinking, I’ve just never had to do that with this recipe.

I made this today. The tip to press some blueberries into the batter on top of the loaf is inspired. It makes the loaf look even better. My batter was on the thick side, and the berries folded in without sinking. I also used blueberries i had picked and frozen, and I thawed and drained them before folding them into the batter. I was worried if they were frozen, the water from the berries would thin the batter during baking and the berries would sink. One thing I don’t get: No salt. Both my husband and I missed it. Otherwise, the loaf was great and beautiful, well worth the effort. My loaf did bake for 1 hour, 25 minutes at 350 degrees.

I made this last night and it was lovely. A big hit in my daughter’s lunch box and i am having to really watch myself as i am in my 4th slice today.
I added 1 cup of frozen blueberries and 1 cup of frozen stawberries as that is what i had in the freezer. This recipe is a keeper. Thanks for sharing

My loaf looked beautiful. I let it cool in the pan, but when I turned out of the pan to finish cooling the bottom stayed in the pan. I had tested it and the pick came out clean. Taste good but it looks a mess. Any ideas. I baked two and they both did the same thing. Wanted to take one to my girlfriend who just had surgery. Well I guess I will not be doing that now.

It should come out easily as long as you have greased the bottom of the pan well. I usually flip it over a plate and bang on the bottom of the pan until the loaf releases if it doesn’t lift out easily.

I just made this blueberry bread and after 75 mins was nice and golden brown. But the stick can out raw. Covered the tops and baking anaditional 15 mins. Used real butter, frozen blueberries thawed and drained. Creamed everything. I hope coving with the foil keeps the tops from burning and it fully cooks inside. Everything was measured and it overflowed the 9″ pans. 😞

I’ve made this twice now. The first time I used margarine and it came out perfectly. The 2nd time I used salted butter and I had to bake it for closer to 1 hour 20 min. I’m going to make it tonight with some frozen cherries and margarine. Fingers crossed!

Being a senior and a guy yet, always looking for limited ingredients recipes. Made this yesterday and
it came out really fantastic. Added 10 minutes to the baking. Used frozen berries but they are my own.
You do need to sprinkle some on the top like it says.

My berries sunk as well. Not sure why that happened. The batter was pretty thick to start and I didn’t think they would sink down, but my loaf has lots of blueberries on bottom. I was wondering if it was the 2% milk, but others have tried it with that and it turned out. Gonna have to play with this one a bit and see what I can do to fix it. On another note, my top berries for the most part stayed up top, lol.

I made this recipe for the first time after tons and tons of other recipes. I’ve been on the hunt for the best blueberry bread– this just may be it. My husband is raving about it and I can’t stop wanting more myself. Such a simple, easy to make bread. SO good. Thank you!

Baking times are suggestions, just like any other quick loaf or cake you need to test with a cake tester to ensure it is cooked through before removing to cool. Oven temperatures vary which is why bake times in recipes are always just a suggestion.

Made two loaves yesterday to bring to work today, and they were gone in a flash! I made the recipe as directed with the exception of coating the blueberries in some of the flour. I baked them for 70 minutes. They were moist and delicious. I have had to send the link to the recipe to some of my coworkers who want to make this recipe for their families. Thanks!

Can you make a recommendation using honey instead of sugar? I made it once and it came out like a brick, not cooked enough in the inside. It rose up and looked great, but when it cooled, it sunk down flat.

Hmmm…not a success for me. Not sure what went wrong, but my fresh, not frozen berries, sunk to the bottom and they didn’t rise hardly at all. They are not pretty and won’t be taken to my gathering of friends. I need more time to figure this one out… oh well… 🙁

The most delicious loaf I baked so far! I was a bit nervous cause the butter and eggs looked strange at some point, and when I added the milk everything separated, but onceI added the flour, a nice, fluffy batter formed. Indeed, the secret is to mix well the butter+sugar, add the eggs one by one and mix very well. Pour the milk slowly, slowly and you will definitely obtain the best “bread” ever!! Also, the pre-heated oven plays a very important role.
Thank you

I followed your recipe to a T. I baked both of my loaves for an hour and thirty-five minutes, covering them with foil for the last half an hour. Checked to verify they were done with a butter knife and it came out clean. Let them cool appropriate time, then sliced. Upon slicing both loaves, both do not appear as bread-like. Both appear to be undercooked. Now, I have cooked and cooked these. They should have been done. I have made breads in my oven before. Sadly, the dough in this looks like squished bread. Too bad this didn’t work out for us. It was supposed to be breakfast this morning.